Ingredients
- One 15 1/2-ounce can pinto beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2/3 to 1 cup chicken broth, homemade or low-sodium canned
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh coriander (cilantro) (optional)
Directions
Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By Hilobaymoon
Pearl City, HI
on July 17, 2011
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This may not be a fair rating since I did not use canned beans but rather dried beans that I cooked myself. Followed everything else in the recipe and it was edible but not great. Had to add more olive oil and salt, then it tasted better.
By jessbo58
Kingsport, TN
on July 07, 2011
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My husband and I enjoyed these very much. They are so easy to make. The only changes I made was using beef broth for the chicken broth and using a little less oil.
By Lemonade Waitress
illiopolis, IL
on May 12, 2011
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Excellent and EASY recipe. I love garlic but this was a tad bit much even for me. I love that if things get to thick, just add more broth. Adjustable recipe for last minute guests.
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